Can I Put Fresh Cranberries in Sourdough?

Absolutely! You can use fresh cranberries in cranberry orange sourdough bread to give it a bold, tart punch and a more rustic texture. I love using fresh berries in the fall and winter, especially when they’re in season. That said, fresh cranberries carry more moisture than dried ones, which means they’ll release water into your dough as it ferments and bakes. To make your cranberry orange sourdough bread turn out just right, reduce the total water in your dough by about 20–30 grams. I also recommend halving or quartering the cranberries so they distribute more evenly without bursting too much during baking.

Do Cranberry and Orange Go Together?

Yes—and not just in muffins or holiday punch. Cranberry and orange are a powerhouse duo in cranberry orange sourdough bread . The tartness of cranberries pairs beautifully with the sweet, fragrant brightness of orange zest and juice. When you mix these flavors into sourdough, the result is layered and balanced: tangy, sweet, and aromatic. That contrast is exactly what makes cranberry orange sourdough bread so satisfying. The citrus lifts the sourdough’s natural tang, while the cranberries add a pop of flavor in every slice. Whether you're serving it for brunch or toasting a slice with honey butter, this flavor pairing never fails.

What Does Orange Juice Do to Bread Dough?

In cranberry orange sourdough bread , orange juice brings a double win—flavor and function. It adds gentle acidity and natural sugars, both of which impact how your dough behaves. The acidity can slightly slow fermentation, which actually gives your loaf more depth of flavor. And the sugars? They help create a rich, golden crust when the loaf hits the heat. I like to swap in about 25 to 30 grams of fresh orange juice for part of the water. That’s just enough to enhance the citrus notes without making the dough too soft. Used this way, orange juice helps your cranberry orange sourdough bread bake up with a tender crumb, a flavorful crust, and a subtle sweet aroma that fills the kitchen.

What Is the Biggest Mistake You Can Make with Your Sourdough Starter?

Hands down, the biggest mistake when baking cranberry orange sourdough bread is using a starter that isn’t fully active. If your starter hasn’t doubled, looks flat, or smells off, your dough won’t rise properly—and that gorgeous loaf you imagined will turn out flat or gummy. Before using it in cranberry orange sourdough bread , make sure your starter: Doubles within 4–6 hours of feeding Is full of visible bubbles Smells mildly tangy (not boozy or acidic) It’s especially important with enriched sourdoughs like cranberry orange sourdough bread , where inclusions like fruit and juice can weigh the dough down. A strong, active starter gives you the oven spring and crumb you’re aiming for. Want more sourdough inspiration? Don’t miss my go-to guide for Best Sourdough Inclusions: Savory & Sweet Add-Ins That Actually Work . It’s full of ideas that pair well with sourdough’s natural tang—perfect if you love baking with flavor in mind.

Cranberry Orange Sourdough Bread | Irresistible Holiday Favorite [2025 Recipe]

Name: Cranberry Orange Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 18 h
Cuisine: American
Ingredients: 100g active sourdough starter; 350g bread flour; 220g water; 30g fresh orange juice; 7g salt; Zest of 2 oranges; 100g dried cranberries or 120g fresh (halved)

Description

This cranberry orange sourdough bread blends tart cranberries and bright citrus into a naturally leavened artisan loaf that’s perfect for gifting, brunching, or enjoying warm from the oven.

Ingredients

Scale

100g active sourdough starter

350g bread flour

220g water

30g fresh orange juice

7g salt

Zest of 2 oranges

100g dried cranberries or 120g fresh (halved)

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Instructions

1. Feed the Starter

Feed your starter and let it reach peak activity.

2. Mix Ingredients

Mix starter, water, orange juice, and flour into a shaggy dough. Rest for 45 minutes.

3. Add Salt and Zest

Add salt and orange zest. Mix well by hand.

4. Bulk Fermentation

Begin bulk fermentation. Do stretch and folds every 30 minutes for the first 2 hours.

5. Add Cranberries

After the second fold, add cranberries. Fold gently.

6. Let It Rise

Let rise for 4–6 hours total until doubled in size.

7. Pre-shape and Final Shape

Pre-shape the dough, rest for 20 minutes, then final shape into a banneton.

8. Cold Proof

Place in the fridge to cold proof for 12–18 hours.

9. Bake

Preheat Dutch oven to 475°F. Score and bake: 20 min covered, then 25 min uncovered at 450°F.

10. Cool

Cool fully before slicing and serving.

Notes

Reduce water slightly if using fresh cranberries.

Use orange juice to replace part of the water for a citrus punch.

Great with cream cheese, butter, or fig jam.

Freezes beautifully when sliced and wrapped.

Pairs well with savory brunch dishes.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 4g
Sodium: 220mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg